Sponge Cake Tiramisu

Sponge Cake Tiramisu

12

"Italian dessert cake. Not exactly like what you would get in an authentic Italian restaurant, but still good."

Ingredients

1 h 30 m {{adjustedServings}} servings 377 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Beat mascarpone cheese, cream, confectioners' sugar, coffee liqueur, instant coffee, and vanilla extract together in a bowl using an electric mixer until stiff peaks form.
  2. Cut sponge cake in half horizontally, creating a top and bottom layer. Spread cream mixture on bottom layer and replace top half of cake; refrigerate for 1 hour. Dust top of cake with cocoa powder.
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Reviews

12
  1. 15 Ratings

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This was better than I expected. I wound up substancially modifying the recipe, but it was fabulous anyway. I wanted the tiramisu to be edible for all my dinner guests, including a pregnant woma...

This recipe turned out yummy - almost as good as the restaurants' with a few personal adjustments. I made it with 1/2 c. decaf coffee instead of the coffee liqueur and granules (pregnant women ...

Wonderful results. Nice and easy to prepare. I added additional whipped cream and frosted the top of the cake. Final step: just before serving I dusted a little cocoa powder over the whipped ...